Pizza with salmon and cheese

Prepare salmon pizza dough. Crumble fresh yeast into a small bowl and add 3 tablespoons of warm drinking water. Stir and leave for 15 minutes to activate.

Sift the flour and salt through a fine sieve onto a work surface, forming a mound. Make a small indentation in the center. Pour in the yeast mixture and the remaining warm water, starting to knead the dough, gradually mixing in the flour from the edges.

When almost all the flour has been incorporated, add 15 ml olive oil. Continue kneading the dough for 10-15 minutes until it becomes smooth and elastic.

Form the dough into a ball, brush it with the remaining oil and place it in a bowl. Cover with film and leave in a warm place for 1 hour until the dough doubles in volume.

Preheat the oven to 220°C. Punch down the dough and knead it lightly. Roll into a flatbread, brush with 1 tablespoon olive oil and salt to taste. Bake the pizza base for 12-15 minutes, then let cool for 5 minutes.

While the base is baking, prepare the filling. Wash and cut the cherry tomatoes in half. Cut the green onions into rings and finely chop the dill. Cut the red onion into half rings and the salmon into slices.

Spread the hot base with cream cheese and sprinkle with green onions and dill. Arrange the cherry tomato halves, then arrange the lightly salted salmon slices and capers.

Garnish the finished pizza with herbs and capers, drizzle with the remaining olive oil and serve immediately. Sprinkle with grated Parmesan if desired.